Forming packaging from durian husk fiber using modified starch and cassava starch
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Abstract
The formation of packaging from durian husk fibers using modified starch and cassava starch as binders through a heat baking process was analyzed for physical, chemical quality, and shelf life. The results showed that packaging made from durian husk fibers presented a good physical appearance, including strength, hardness, flexibility, and brightness. Packaging formed with cassava starch provided better oil, water resistance, and hardness than modified starch. The water and oil resistance values were 9.2-125.5 sec/ml and 25.8-85.8 sec/ml, respectively. The hardness of the packaging is 0.90-0.93 kg/cm2. The chemical composition of the packaging is contained 7.83-7.94 % moisture and 1.42-4.55 % ash. The moisture content of the packaging increased after storage. A 35-day shelf-life revealed no significant difference in color value, with the L*-value decreased (67.96-68.57), the a*-value increasing (3.75-4.21), and the b*-value decreased (18.42-18.99) over time.
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